Ceviche Mosaic Recipe

Chill and dice seafood

Keep seafood well chilled. Pat salmon, tuna, and scallops dry with paper towel. Trim away any sinew. Cut each fish and scallops into small uniform dice (approximately 6–8 mm). Place diced seafood on a tray over ice or in the refrigerator to remain very cold while you prepare the leche de tigre.

Combine the diced salmon, tuna, scallop, and the chopped wakame in a chilled bowl and gently toss to mix shortly before dressing (do not marinate for more than 10–12 minutes once dressed to preserve texture).

Make the base

In a blender, add carrot juice, lime juice, cold fish stock (or cold water), peeled ginger, peeled turmeric (or ground turmeric), chopped shallot, garlic clove, ají amarillo paste (if using), sea salt, and caster sugar or honey. Blend on high until completely smooth, about 30–45 seconds.

With the blender running on low, stream in the extra-virgin olive oil to emulsify the mixture for 10–15 seconds until slightly velvety. Taste and adjust seasoning: add up to 5 ml more lime juice for brightness, or a pinch more salt if needed. The flavor should be bright, slightly spicy, aromatic with ginger and turmeric, and balanced between acid and sweetness.

Strain the blended leche de tigre through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract all liquid. Discard solids. Chill the leche de tigre for at least 10 minutes in the fridge; it should be cold when combined with seafood.

Prepare vegetables

If you prefer a milder onion flavor, soak the fine red onion dice in cold water for 5 minutes, then drain well and pat dry. Finely dice the cucumber and chop cilantro. Zest one lime and set aside.

Dress the seafood

Place the chilled mixed diced seafood and wakame in a clean chilled bowl. Pour approximately 90–110 ml of the chilled leche de tigre over the seafood and gently fold to coat evenly. Add the cucumber and about two-thirds of the red onion; gently toss. Taste after 4–6 minutes of contact. The seafood should appear opaque where the juices have acted but still have good texture. If needed, add up to 15–20 ml more leche de tigre, but avoid over-marinating (total contact time should be 6–12 minutes).

Fold in the chopped cilantro and most of the lime zest (reserve a small pinch for garnish). Adjust final seasoning with a quick pinch of salt or a squeeze of lime if necessary.

Plate the Ceviche Mosaic

Spoon the ceviche into small plates or a shallow platter in a mosaic arrangement so the colors of the salmon, tuna, and scallop are visible. Scatter remaining red onion, microgreens, and wakame for texture. Drizzle a little extra leche de tigre around the ceviche (about 10–15 ml per plate) for moisture and presentation.

Sprinkle black sesame seeds and the reserved lime zest over the top. Serve immediately with tostadas, thin crackers, or plantain chips on the side. Provide extra leche de tigre in a small container for those who want more.

Serve as a tapas or small dinner course. Each portion should be eaten immediately after assembly to keep the seafood tender and bright. Do not store mixed ceviche for longer than 30 minutes; leftovers should be discarded or kept separate (seafood and leche de tigre) and consumed within 24 hours if raw fish quality allows.